Bengali-style curried vegetables with chickpeas, lime yogurt, and naan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Bengali-style curried vegetables with chickpeas, lime yogurt, and naan

Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, <600 Calories

2 Servings, 450 Calories/Serving

20 Minutes

This comforting curry, called jalfrezi in Bengali, is practically ready-made. Just chop up a few vegetables, stir in our magical simmer sauce, and toast the naan. You’ll be sopping up the rich flavors in no time.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 2 organic carrots
  • 1 organic red or other bell pepper
  • Sunbasket Indian simmer sauce base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - turmeric - coriander)
  • 1 Atoria’s Family Bakery small naan
  • ½ cup cooked chickpeas
  • 4 or 5 sprigs organic fresh cilantro
  • ½ cup organic peas
  • Sunbasket honey-lime yogurt (Greek yogurt - lime juice - honey)
  • Sunbasket pumpkin seed dukkah (pumpkin seeds - sesame seeds - coriander - cumin - kosher salt - black pepper)

Nutrition per serving

Calories 450, Total Fat 14g (18% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 2mg (1% DV), Sodium 490mg (21% DV), Total Carb. 70g (25% DV), Fiber 12g (43% DV), Total Sugars 18g (Incl. 5g Added Sugars, 10% DV), Protein 16g
Contains: Milk, Tree Nuts (cashew, coconut), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

  • Peel and coarsely chop the onion.
  • Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.

2

Cook the vegetables

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion and carrots, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. 

Add the bell pepper, Indian simmer sauce base, and ½ cup [1 cup] water; season with salt and pepper and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly, 3 to 5 minutes. While the vegetables are cooking, prepare the naan and the remaining ingredients.

3

Toast the naan

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast it in a toaster oven. Cut or tear the naan in half.

4

Prep the remaining ingredients; finish the curry

  • Rinse the chickpeas.
  • Coarsely chop the cilantro; set aside half for garnish.

To the pan with the vegetables, add the chickpeas, peas, and half the cilantro. Cook over medium-high heat, stirring occasionally, until the chickpeas and peas are heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the curried vegetables to individual bowls. Drizzle with the honey-lime yogurt and sprinkle with the pumpkin seed dukkah. Garnish with the remaining cilantro and serve with the naan.

Kids Can!
  • Scrub the carrots.
  • Measure the water for the sauce.
  • Rinse the chickpeas.
  • Time the cooking.
  • Garnish with the yogurt, dukkah, and cilantro.